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Multivariate analysis applied for correlations between analytical measures and sensory profile of goat milk chocolate
The aim of this work was to characterize goat milk chocolates with different concentrations of cocoa (35%, 45%, 55% and 65%) and apply correlations between sensory features and analytical measures. The chocolates were evaluated through moisture, ashes, fat content, protein, acidity, pH, water activi...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7016088/ https://ncbi.nlm.nih.gov/pubmed/32116354 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-04072-2 |
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